God bless America and God bless France and Italy for giving us Chef Jean-Pierre. It's the trifecta, triple crown. He's a classically French/Italian trained chef but also 100% all American at heart. You can't beat it folks. It's why he's probably my favorite on TH-cam. You have to love these old school men and women. They are a treasure to society.
"Half French, half Italian, 100% American!! GOD BLESS AMERICA!!" This stuffing looks amazing! Made your mushroom sauce for a pork loin last night and it was awesome!! Thank you for passing on your talents, greatly appreciated.
Love chef! God Bless America! From his mouth to our country! From his stove… he’s just so appreciative, we all need to be. Stay safe, blessings from my house to yours!
If you love the sausage, get the hot version and we’ll cook it on a bbq. Then put on a bun...bam! In Portugal we slice it up with some onion, parsley, and pan fry with a little olive oil. Then roll out pizza dough spread the stuffing and mozzarella cheese (we use Portuguese cheese but hard to find) on one side and roll it up bake 350. It won’t last long. Yum
Ah the basics. The basics are so profound. Onions, butter, flour, milk, salt, pepper, oil, sugar, a bit of meat, some green herbs, a few humble veggies. With these things you can make miracles. Many, many miracles. I never knew before I started watching chefs on TH-cam. And the important bits are often hidden. Caramelisation, Fond, Mise en place, basics of sauces, texture. I've learnt so much of that from Chef JP. And a bit of the true joy of cooking. Thank you.
I’m going to tell you one thing, I only wish more people in America thought the same way as you. I appreciate you and your staff helping us throughout the year and on holidays. I started following you this year and have tried your turkey recipes and they are fabulous
Chef JP, you're a great example of what the "American Dream" is. If you dream big and work your tail off, you'll make something out of yourself in America. And boy you've definitely made it Chef. I hope the younger generation realize that you can't cut corners and take shortcuts and expect yourself to be successful. Nothing beats hard work and determination.
You’re 110 percent correct that’s why I joined the US Navy and marine corps for 20 years. The best thing I ever did in life in USA was joining the US Navy. I have to pay my the country who adopted me.
This recipe is definitely not stove top stuffing. It is amazing, and as promised will be star of the meal. Truly next level. Thank you for sharing your expertise and time. Everyone raved and loved it !
Today, 17Nov,2021 , I have eaten stuffing Once, when I was a kid, Once,... never again... I have never made stuffing, box , fresh, or otherwise.. Today, Chef Jean Pierre, you may have changed my mind about making stuffing, the ingredients just look amazing.. even the raisins.. I enjoyed learning how to make stuffing, your excitement to cook is quite rare. Yes, I am the guy whom would love a 45 minute video... I choose your style of teaching, your overall view on food safety and keeping the work surface and work area clean from cross contamination and in general, to keep the cutting board cleared and wiped down. The excitement... the humor, the reminders of when to to cook Onyo and bacon... your videos are very well done. Time? I play the videos in comfort of watching them on the wide screen TV.. typically while drinking the morning coffee.. so yes I am a big fan... Butter, it is good, I use lots of it as well... So till the next video... stay safe Chef... we want you around for 17 years... ( Times 5)
My 2-year old daughter loves watching you Chef. She will gather me and her father and says "family family" which is our family time before going to bed. then she will say "turn-off the lights" and requests "okay, friends" which is your video. 😁 she will keep on saying "perfect" while watching. Keep it up, Chef! We love your videos. My daughter only watches your videos aside from TH-cam Kids. Onion first! ❤️ from Philippines
As a Canadian, let me say your love for your adopted country inspires me no end! You give me hope! Also, you say you're giving back to your country by teaching us cooking, I say you are giving back to the world! Your instruction to me a Canadian, has helped me infinitely as our friendship with America has helped Canada! Happy Thanksgiving Chef! May your cooking tricks and wisdom continue for years to come! John Shaw Calgary Ab. CANADA!
I happily share my recipes. It’s the ultimate complement. What’s worse than being denied a recipe? Lol, my sister is a wonderful person but when she “shares” recipes she omits an ingredient! I asked her why one time & she said because her dish will always taste best. Each to their own, thank you for your delicious recipes and insightful instruction.
Love the idea of giving back to America....that is how my ancestors felt, especially coming from oppressive countries they really were so happy to be here and all their lives had a high work ethic and passed that down to us to always be thankful for what we have (from God) and to give back---I love sharing recipes and I agree it is wonderful to share and be able to give others the ability to make something that will give their families such pleasure and be able to create blessed memories! God bless you Chef J.P. for giving us so much, not just on Thanksgiving, but all year through! Blessings to you and yours!
Hello my friend Its Neil here in the northern united kingdom, Yorkshire to be exact. Being an amature chef with little success following other chefs recipes i must thank you for putting me on the right track. By explaining what your doing and why your doing it my own efforts are vastly improved. I love to cook and have cooked many of your recipes with every one being a success, i no longer waste ingredients and allways have clean plates. Saddly not much left for George the dog, so its a great big Thankyou from a snow covered Yorkshire in the UK, your my fave chef and a pleasure to watch. Ps the chorizo stuffing is amazing.👍
Waking up to a daily video from you is spoiling us. Next week we’ll be going through withdrawal.😍 Your beautiful message about our country is one my immigrant grandparents often expressed. Even though I was born here, I feel the same heartfelt gratitude and patriotism. God bless America 🇺🇸
"A recipe is to share, my friends!" Such true words! I share mine openly. Have been refused from others a handful of times. Those great meals will die with them... what a waste. Thank you Chef for giving back to us! ... don't forget the garlic! 🤣
its crazy that I watch your videos usually early in the am, and I am already starving for dinner meals instead of breakfast. I keep saying it but I don’t get like this with anyone else’s recipes! People have forgotten that we eat with our eyes first, and all these recipes online that are fast, blurry non explanatory just don’t don’t have the effect of watching someone cook as a class rather than showing off a fancy stove, accessories or expensive kitchen. I am going backwards as I missed the bisque recipe which I want to make today for sure! then I am watching your gravy recipe😀
True blue American, thank you for teaching me to cook Chef!! I get inspired when you talk about America. Keep kicking ass and cooking beautiful recipes!!!
8:41 And America loves you, Chef Jean-Pierre. Your patriotism and passion for sharing your vast culinary knowledge are things we’re all thankful for. Happy Thanksgiving! 🦃🍽
Thank you Chef Jean-Pierre for another wonderful video. The recipes and editing have been the best they've ever been as of late, and I wanted to call that out. The only issue was that the description of the video should show Thanksgiving 2021-2038 as this stuffy can be frozen and will keep well for 17 years 😊
a happy legal immigrant , got to love this. we need more positivity. I watch for the lesson , as a culinary graduate I appreciate this . always up beat
My Portuguese parents use this stuffing for every Thanksgiving. The smokiness of the Portuguese sweet sausage mix with bread is amazing. I promise you’ll never make stuffing without it. Well done chef you know your stuff!
Where can you get your Portuguese sweet sausage. My mouth is so dry tongue has cracks and I can't have spice sometimes no tomatoes even 😢 I love spicy and tomatoes. Saltiness gets me too.
Maestro Jean Pierre, Chef of Chefs! You certainly cook with the right amount of harmony (not only the perfect "Mise on Place"! ;)). I would like to say that, in my opinion, you can orquestrate your food, like Vivaldi used to do it in the "Baroque" music period, or Maurice Ravel back to the beginning of the 20th century! You are in fact a Great Composer, Jean Pierre! Be Safe! Greetings from Mexico! Rodrigo Alton M.
Loved the recipe as always. Thank you for the kind words about America.I feel the same way. Went to Spain from Cuba in 1968. Then arrived in Miami on April 1970.A month before turning 9. I’ve been working at Mount Sinai Hospital since I was twenty years old in 1982. Very thankful and happy.Saving lives every day.God Bless You always.
You keep saying this is for thanks giving but I'm over her in the UK getting ideas for Christmas dinner. Great that this can be done in advance because I'm working Christmas day I think oh the joys of being a chef haha
Jp I’m stuck in the vancouver airport for 7 hrs from Grenada, it was snowing too hard in Kelowna, bc, and your shows are just the thing to make the time go by pleasantly and constructively I’m going to do the gravy and stuffing ahead of time for my extended family as they always do the turkey thank you …. Dreaming of summer
Its like a fresh Espresso coming out of the Bialetti in the morning. Fills the kitchen with life and smile. We are not sending a man on the moon... Its actually much better than that. Grazie tante dal vecchio continente!
@ChefJeanPierre I made this dish for thanksgiving this year and everyone loved it! I was only familiar with traditional stuffing, but this one here is my fav by far now. Thanks so much for helping us home cooks learn and grow with your channel.
"I know that some of you would not mind (a 45min video), because you are really cool... " is probably the nicest thing I have heard all year! Chef, what spicy italian sausage do you use for your bolognese? I used a salsiccia, it had waaay too much fennel!
Thank you again Chef. Your enthusiasm and love for America is so addictive! I love you so much! Here... the family starts a month ahead to remind me to make the dressing we have had for years. Its good... but this year... I will not tell them ahead of time and going to make this one. It looks amazing and they just dont know that they will love it yet 😂❤❤❤❤🎉😅
God Bless America! Thank you for your patriotism and love of USA. I wish there was more of it! I love your cooking and instruction. You have taught me so much, and today even more. Happy Thanksgiving!
Jean-Pierre your spirit and passion are more than enough. Your wonderful recipes are a happy bonus. The US is truly blessed to have an angel such as yourself.
Absolute legend! Zero pretentiousness, totally accessible to new cooks and experienced alike and a great entertainer. Love you Chef, Happy Thanksgiving to you and yours!
Jean-Pierre, You are a blessing. Amazing recipes. Amazing technique. You are doing what you were meant to do. Thank you from me and my family. Keep cooking, but most of all keep teaching. Happy Thanksgiving....... God Bless America......
Chorizo, eggs, home fries. 😆 A man after my own heart. Thank you sir. I can no longer cook for myself. I learned as a child watching my mother. She always puts in what tastes good. I can't make your lovely recipes but I can taste with my mind while watching you. Blessed Thanksgiving!
The only thing that would make it more American is that it would be Red, White and Blue! I love peaches in the stuffing as well. Your roasted turkey, gravy and mashed potatoes! Wow, I'm stuffed thinking about it. And no pasty flour. French, Italian? No, you are a true American that others can learn from!!! 👨🏽🍳🇺🇸
Hello again Chef Jean Pierre. You are a exceptional teacher when it comes to food. But I must say, after all these years that you have being cooking and still enjoying it you can entertain with laughter. You are truly special. Love to watch your videos. Best Regards Pierre ❤✔❤✔
This Christmas we are cooking our Christmas dinner from your recipes. We enjoy watching your videos, thank you. We wish you and your family a merry Christmas
i would also listen to chef if he was doing podcasts, not tok tik toe, and I would be imagining perfect cooking as he tells me to "see this folks". Most appreciated Chef
I made this for Thanksgiving with oysters instead of sausage. I didn't have apples, raisins or the roasted chestnuts and I wasn't able to use fresh herbs. It was a huge hit! Even my 22 year old granddaughter who has never liked dressing loved it. I did use jiffy mix corn muffin mix. Oh and I didn't have any spinach. One day I'm going to make it just like this though. Plus this is the only oyster dressing I have ever truly liked. Thank you so much for this recipe. God bless you Chef! ❤️😘💞💞💞💞🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🌞🌞🌞🌞🎶🎶👩🍳✌️👶
Chef, it is a damn shame that we can only "like" one time. This is really a "100" like recipe... Kitchen love sent to you my friend. I will be making this recipe and smoking it with my turkey this year.
I watch a lot of different cooking channels on TH-cam, but your's is my favorite. :) In fact, I often watch these videos just to relax, not even to get a recipe! I feel like I'm in the kitchen with you and we're having a conversation - I'm learning cooking skills and picking up all the little nuances that I can't get on Tik Tak Tok. ;) But what really puts it all together is your personality. It's so much fun to watch and I always find myself laughing at your jokes and enjoying your segues when you talk. Don't change! And keep up the great work! 🙏
There are vanishingly few TH-cam videos with thousands of likes and not a single dislike. No one dislikes Chef.
God bless America and God bless France and Italy for giving us Chef Jean-Pierre. It's the trifecta, triple crown. He's a classically French/Italian trained chef but also 100% all American at heart. You can't beat it folks. It's why he's probably my favorite on TH-cam. You have to love these old school men and women. They are a treasure to society.
The Chef's channel is the best w/onyo & butter what can go wrong.
"Half French, half Italian, 100% American!! GOD BLESS AMERICA!!" This stuffing looks amazing! Made your mushroom sauce for a pork loin last night and it was awesome!! Thank you for passing on your talents, greatly appreciated.
Love chef! God Bless America! From his mouth to our country! From his stove… he’s just so appreciative, we all need to be.
Stay safe, blessings from my house to yours!
That mushroom sauce was the bomb wasn't it? I used mine on some Cornish hens. Gonna try some on my turkey and ham soon.
That mushroom sauce is amazing
If you love the sausage, get the hot version and we’ll cook it on a bbq. Then put on a bun...bam! In Portugal we slice it up with some onion, parsley, and pan fry with a little olive oil. Then roll out pizza dough spread the stuffing and mozzarella cheese (we use Portuguese cheese but hard to find) on one side and roll it up bake 350. It won’t last long. Yum
Is it my birthday? I just got the most wonderful gift! A video from Chef Jean-Pierre!
Ah the basics. The basics are so profound. Onions, butter, flour, milk, salt, pepper, oil, sugar, a bit of meat, some green herbs, a few humble veggies. With these things you can make miracles. Many, many miracles.
I never knew before I started watching chefs on TH-cam. And the important bits are often hidden. Caramelisation, Fond, Mise en place, basics of sauces, texture. I've learnt so much of that from Chef JP. And a bit of the true joy of cooking. Thank you.
patriotic awesome sauce. its nice to see somebody appreciate America .
Sad but so true - it's an unfortunate rarity.
Totally agree! So tired of being mocked for 30 something years. sheesh!
🙏🙏🙏🙏👍
@@ChefJeanPierre BEWARE: the Sausage Police!
I’m going to tell you one thing, I only wish more people in America thought the same way as you. I appreciate you and your staff helping us throughout the year and on holidays. I started following you this year and have tried your turkey recipes and they are fabulous
You do not have a debit to pay America sir, but we all appreciate the gratitude that you show for this wonderful country that we all live in.
Chef JP, you're a great example of what the "American Dream" is. If you dream big and work your tail off, you'll make something out of yourself in America. And boy you've definitely made it Chef. I hope the younger generation realize that you can't cut corners and take shortcuts and expect yourself to be successful. Nothing beats hard work and determination.
You’re 110 percent correct that’s why I joined the US Navy and marine corps for 20 years. The best thing I ever did in life in USA was joining the US Navy. I have to pay my the country who adopted me.
This recipe is definitely not stove top stuffing. It is amazing, and as promised will be star of the meal. Truly next level. Thank you for sharing your expertise and time. Everyone raved and loved it !
🇫🇷 François 🇲🇽 Mexicano cooking 😂! I love it!!!
I paused my Netflix film soon as I seen Chef JP notification! I'm loving these daily videos! You legend Chef!
I was watching Rachel Maddow. Notification came through and I'm watching it!
It's so lovely to hear Chef Jean-Pierre expressing his appreciation for America. I'm not an American but I also love America.
it's refreshing to hear that there are people that appreciate the American culture, thank you
America’s kind of a butthole sometimes but the rest of you creeps would miss us if we were gone
Chef, I am from Venezuela originally but I feel the same exact way as you. God bless America and you!
🙏🙏🙏❤️
I love it when he says “Look look look!!” His enthusiasm is so infectious
Thank you for loving America and thank you for teaching me how you cook! ❤
I was born here Chef, but I am of the same mindset! Everything I am,everything I own, I owe to my upbringing in AMERICA 🇺🇸!
Today, 17Nov,2021 , I have eaten stuffing Once, when I was a kid, Once,... never again... I have never made stuffing, box , fresh, or otherwise.. Today, Chef Jean Pierre, you may have changed my mind about making stuffing, the ingredients just look amazing.. even the raisins.. I enjoyed learning how to make stuffing, your excitement to cook is quite rare. Yes, I am the guy whom would love a 45 minute video... I choose your style of teaching, your overall view on food safety and keeping the work surface and work area clean from cross contamination and in general, to keep the cutting board cleared and wiped down.
The excitement... the humor, the reminders of when to to cook Onyo and bacon...
your videos are very well done. Time? I play the videos in comfort of watching them on the wide screen TV.. typically while drinking the morning coffee.. so yes I am a big fan... Butter, it is good, I use lots of it as well...
So till the next video... stay safe Chef... we want you around for 17 years... ( Times 5)
It old my wife why I like this Chef so much, "IF YOU DON'T LIKE IT, GO SOMEWHERE ELSE'. My words exactly.
My 2-year old daughter loves watching you Chef. She will gather me and her father and says "family family" which is our family time before going to bed. then she will say "turn-off the lights" and requests "okay, friends" which is your video. 😁 she will keep on saying "perfect" while watching.
Keep it up, Chef! We love your videos. My daughter only watches your videos aside from TH-cam Kids.
Onion first!
❤️ from Philippines
God I love Chef. Great teacher. So funny, so practical. And let's don't forget he's doing this in his second language.
Love that you respect America and respect the county. USA. OHH and you're awesome.
As a Canadian, let me say your love for your adopted country inspires me no end! You give me hope! Also, you say you're giving back to your country by teaching us cooking, I say you are giving back to the world! Your instruction to me a Canadian, has helped me infinitely as our friendship with America has helped Canada!
Happy Thanksgiving Chef! May your cooking tricks and wisdom continue for years to come!
John Shaw
Calgary Ab. CANADA!
I happily share my recipes. It’s the ultimate complement. What’s worse than being denied a recipe? Lol, my sister is a wonderful person but when she “shares” recipes she omits an ingredient! I asked her why one time & she said because her dish will always taste best. Each to their own, thank you for your delicious recipes and insightful instruction.
Love the idea of giving back to America....that is how my ancestors felt, especially coming from oppressive countries they really were so happy to be here and all their lives had a high work ethic and passed that down to us to always be thankful for what we have (from God) and to give back---I love sharing recipes and I agree it is wonderful to share and be able to give others the ability to make something that will give their families such pleasure and be able to create blessed memories! God bless you Chef J.P. for giving us so much, not just on Thanksgiving, but all year through! Blessings to you and yours!
were not sending a man on the moon, just making stuffing!!! love it
Come home in the evenings to " HELLO FRIENDS ! "
Puts a smile on my face.
With great recipes, and a cool accent, this guy is just plain fun to watch
Hello my friend
Its Neil here in the northern united kingdom, Yorkshire to be exact. Being an amature chef with little success following other chefs recipes i must thank you for putting me on the right track. By explaining what your doing and why your doing it my own efforts are vastly improved. I love to cook and have cooked many of your recipes with every one being a success, i no longer waste ingredients and allways have clean plates. Saddly not much left for George the dog, so its a great big Thankyou from a snow covered Yorkshire in the UK, your my fave chef and a pleasure to watch. Ps the chorizo stuffing is amazing.👍
Chef Jean-Pierre, America Loves You! Thank you Chef for all you teach us. Much Love to you…….
Waking up to a daily video from you is spoiling us. Next week we’ll be going through withdrawal.😍
Your beautiful message about our country is one my immigrant grandparents often expressed. Even though I was born here, I feel the same heartfelt gratitude and patriotism. God bless America 🇺🇸
I know, withdrawal will be horrible!
Chef your videos and teaching inspires me. Love you talk about Bolognese and are making stuffing. Hidden gem!
Fantastic message, on the teaching America how to cook... 🙌🏼🙌🏼
aaah! Chef should upload in the afternoon so we don't spend all day hungry dreaming of these things.
"A recipe is to share, my friends!" Such true words! I share mine openly. Have been refused from others a handful of times. Those great meals will die with them... what a waste. Thank you Chef for giving back to us! ... don't forget the garlic! 🤣
its crazy that I watch your videos usually early in the am, and I am already starving for dinner meals instead of breakfast. I keep saying it but I don’t get like this with anyone else’s recipes! People have forgotten that we eat with our eyes first, and all these recipes online that are fast, blurry non explanatory just don’t don’t have the effect of watching someone cook as a class rather than showing off a fancy stove, accessories or expensive kitchen. I am going backwards as I missed the bisque recipe which I want to make today for sure! then I am watching your gravy recipe😀
Thank you for your heartfelt words about our AMERICA!
True blue American, thank you for teaching me to cook Chef!! I get inspired when you talk about America. Keep kicking ass and cooking beautiful recipes!!!
8:41 And America loves you, Chef Jean-Pierre. Your patriotism and passion for sharing your vast culinary knowledge are things we’re all thankful for. Happy Thanksgiving! 🦃🍽
Thank you Chef Jean-Pierre for another wonderful video. The recipes and editing have been the best they've ever been as of late, and I wanted to call that out. The only issue was that the description of the video should show Thanksgiving 2021-2038 as this stuffy can be frozen and will keep well for 17 years 😊
But doooon’t rub it all over your body! Not enough budda in this dish for that!!!
🤣🤣🤣🤣🤣
I love to watch you chef Chef not only for your skills but who you are as a person you are what made this country greatGod bless you
I absolutely love your love for our Beautiful Country Chef! I love America 🇺🇸 too!! God Bless
dear 'high priest of butter', beloved friend !
and again you hit it straight between the eyes :-)
love you bro . . . somehow
a happy legal immigrant , got to love this. we need more positivity. I watch for the lesson , as a culinary graduate I appreciate this . always up beat
My Portuguese parents use this stuffing for every Thanksgiving. The smokiness of the Portuguese sweet sausage mix with bread is amazing. I promise you’ll never make stuffing without it. Well done chef you know your stuff!
Where can you get your Portuguese sweet sausage. My mouth is so dry tongue has cracks and I can't have spice sometimes no tomatoes even 😢 I love spicy and tomatoes. Saltiness gets me too.
Chef - America did not give you anything YOU did this in America through your hard work and determination. Thank you!
Yes but America gave him the opportunity. This is a great country that gives you the freedom to succeed.
Maestro Jean Pierre, Chef of Chefs!
You certainly cook with the right amount of harmony (not only the perfect "Mise on Place"! ;)).
I would like to say that, in my opinion, you can orquestrate your food, like Vivaldi used to do it in the "Baroque" music period, or Maurice Ravel back to the beginning of the 20th century! You are in fact a Great Composer, Jean Pierre!
Be Safe!
Greetings from Mexico!
Rodrigo Alton M.
Loved the recipe as always. Thank you for the kind words about America.I feel the same way. Went to Spain from Cuba in 1968. Then arrived in Miami on April 1970.A month before turning 9. I’ve been working at Mount Sinai Hospital since I was twenty years old in 1982. Very thankful and happy.Saving lives every day.God Bless You always.
I love the way you cook/recipes and the fact you love our country!!
Our country yes our country.
Thank you 🙏 🙏🙏
You keep saying this is for thanks giving but I'm over her in the UK getting ideas for Christmas dinner. Great that this can be done in advance because I'm working Christmas day I think oh the joys of being a chef haha
Jp I’m stuck in the vancouver airport for 7 hrs from Grenada, it was snowing too hard in Kelowna, bc, and your shows are just the thing to make the time go by pleasantly and constructively I’m going to do the gravy and stuffing ahead of time for my extended family as they always do the turkey thank you …. Dreaming of summer
I tell you what brother.. What you say is 100% bang on!! Totally true about cooking the sausage that way
Its like a fresh Espresso coming out of the Bialetti in the morning. Fills the kitchen with life and smile. We are not sending a man on the
moon... Its actually much better than that. Grazie tante dal vecchio continente!
Love your videos, and watching you cook! But the fact that you are NOT ashamed to be an American, and you embrace it, is awesome!!!
OMG, love this ! I know, the garlic, the garlic! Blessings dear 🧑🍳
I am from South America and I have been learning a lot with him. He is my great discover this 2021! Thanks
When I heard Chef say his Mom was Italion, I said to myself no wonder he's such a great Chef, " The best of 2" !!!!
Thank you Jean Pierre you have changed my life as far as my cooking is concerned all for the better and you have a special spirit thank you again….
This was actually my Grandpa's favorite stuffing that he made every year, he loved chorizo and corn bread both.
I love chorizo! I bet the rum soaked raisins go really well with the spicy-salty-sourness of the chorizo! Kind of like raisins in curry taste so good!
@ChefJeanPierre I made this dish for thanksgiving this year and everyone loved it! I was only familiar with traditional stuffing, but this one here is my fav by far now. Thanks so much for helping us home cooks learn and grow with your channel.
I’m so glad you liked it! 🙏❤️
"I know that some of you would not mind (a 45min video), because you are really cool... " is probably the nicest thing I have heard all year!
Chef, what spicy italian sausage do you use for your bolognese? I used a salsiccia, it had waaay too much fennel!
Those up close shots for the Maillard reaction and the onion in 4k where beautiful.
Please upload a video every day for ever
Who...haha... 'Forgot the garlic' You are the best Chef, such a pleasure to watch REAL cooking!!
When we go over everything we are thankful for , Chef Jean Pierre is high on the list!!!
I love that you love America! I can tell that you are very grateful for the life that God has given you.this dish looks amazing. Thank you Chef!
Thank you again Chef. Your enthusiasm and love for America is so addictive! I love you so much! Here... the family starts a month ahead to remind me to make the dressing we have had for years. Its good... but this year... I will not tell them ahead of time and going to make this one. It looks amazing and they just dont know that they will love it yet 😂❤❤❤❤🎉😅
God Bless America!
Thank you for your patriotism and love of USA. I wish there was more of it!
I love your cooking and instruction. You have taught me so much, and today even more.
Happy Thanksgiving!
For the record, I have said I would love longer videos from Chef Jean-Pierre, therefore I am cool! Thanks, Chef!
America owes you, Chef!…. 💯👍💯
🙏🙏🙏👍😊❤️
Next year please(!!!) do oyster stuffing.
This is the best week ever, new recipes everyday!! ONYO #1!!!!
Jean-Pierre your spirit and passion are more than enough. Your wonderful recipes are a happy bonus. The US is truly blessed to have an angel such as yourself.
Oh man, that stuffing looks good enough to eat as a stand-alone dinner! Of course, it would be much better with your roast turkey and gravy.
Absolute legend! Zero pretentiousness, totally accessible to new cooks and experienced alike and a great entertainer. Love you Chef, Happy Thanksgiving to you and yours!
Chef Jean-Pierre you are the real deal. You are right! Some eggs and crispy potatoes. YUM!
We love you In this household.... your an amazing chef!!
Happy Thanksgiving to you Chef, God bless you and God bless America,
We’re glad you’re here in America with us ,Chef, it’s people like you who make America a good place to live..
Jean-Pierre,
You are a blessing. Amazing recipes. Amazing technique. You are doing what you were meant to do. Thank you from me and my family. Keep cooking, but most of all keep teaching. Happy Thanksgiving....... God Bless America......
"I love my life" - Love the video!.. Perfect timing :)
Chorizo, eggs, home fries. 😆
A man after my own heart.
Thank you sir. I can no longer cook for myself. I learned as a child watching my mother. She always puts in what tastes good. I can't make your lovely recipes but I can taste with my mind while watching you.
Blessed Thanksgiving!
The only thing that would make it more American is that it would be Red, White and Blue! I love peaches in the stuffing as well. Your roasted turkey, gravy and mashed potatoes! Wow, I'm stuffed thinking about it. And no pasty flour. French, Italian? No, you are a true American that others can learn from!!! 👨🏽🍳🇺🇸
And proud to be 🙏🙏🙏😊
Who needs turkey when you have stuffing this good!
Hello again Chef Jean Pierre. You are a exceptional teacher when it comes to food. But I must say, after all these years that you have being cooking and still enjoying it you can entertain with laughter. You are truly special. Love to watch your videos.
Best Regards
Pierre ❤✔❤✔
This Christmas we are cooking our Christmas dinner from your recipes. We enjoy watching your videos, thank you. We wish you and your family a merry Christmas
i would also listen to chef if he was doing podcasts, not tok tik toe, and I would be imagining perfect cooking as he tells me to "see this folks". Most appreciated Chef
I'm dizzy....and not from the rum raisins! :-) This recipe is a culinary relay race, I know I can do this. Looks wonderful! Thanks chef!
Chef, you're what makes this country great. We owe you a debt of gratitude. Thank you for all you do. Have a wonderful Thanksgiving.
I made this for Thanksgiving with oysters instead of sausage. I didn't have apples, raisins or the roasted chestnuts and I wasn't able to use fresh herbs. It was a huge hit! Even my 22 year old granddaughter who has never liked dressing loved it. I did use jiffy mix corn muffin mix. Oh and I didn't have any spinach. One day I'm going to make it just like this though. Plus this is the only oyster dressing I have ever truly liked. Thank you so much for this recipe. God bless you Chef! ❤️😘💞💞💞💞🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🌞🌞🌞🌞🎶🎶👩🍳✌️👶
This is the epitome of fall. I bet it tastes like falling leaves, apple cider and pumpkin picking 😍😍😍😍😍😍😍
I have never thought about Chorizo in my stuffing. That might be good. Another enjoyable presentation! Thank you.
God bless all here.
Show everyone how to make a turducken please 😁
You are the best.
Chef, it is a damn shame that we can only "like" one time. This is really a "100" like recipe... Kitchen love sent to you my friend. I will be making this recipe and smoking it with my turkey this year.
I watch a lot of different cooking channels on TH-cam, but your's is my favorite. :) In fact, I often watch these videos just to relax, not even to get a recipe! I feel like I'm in the kitchen with you and we're having a conversation - I'm learning cooking skills and picking up all the little nuances that I can't get on Tik Tak Tok. ;) But what really puts it all together is your personality. It's so much fun to watch and I always find myself laughing at your jokes and enjoying your segues when you talk. Don't change! And keep up the great work! 🙏
Ditto
Ive been watching the videos for a couple years and then bragging at work about how fantastic everything turns out.
You are a master with the chorizo JP. What a great array of components!
You are hilarious chef. I have no other words. Thankyou so much for your time and energy and comedy.